Easy Chimichurri Sauce

Chimichurri Sauce is easy to make can be used as a marinade, finishing sauce, dipping sauce or added into a wealth of delicious dishes. It is fresh, vibrantly colored and an instant pick-me-up for everything from eggs to quesadillas.

Chimichurri Main Ingredients

This chimichurri sauce recipe is fairly basic. Like Italians to Sunday sauce, there are many variations that are special from family to family. My recipe is basic, but can easily be modified to accommodate your tastes with some of the variations below.

• Flat Leaf Parsley- Also known as Italian parsley, it has a better flavor than its curly counterpart. Some stems are fine, but leave anything woody out. I do not recommend using dried parsley for this sauce since the fresh herbs are really the star of the show.
• Fresh Garlic– Listen, no one will judge you for adding more garlic, even doubling it, but you will be judged if you use pre minced garlic from a jar. Always go fresh!
• Cilantro– Adding a lemony and peppery flavor profile, it helps to make this simple sauce more complex.
• Crushed Red Pepper– Yes- we like our sauce HOT! If this isn’t for you, simply omit it. If you like your mouth on fire, add the recommended amount and you can always add more, but you can’t take away the heat once blended. Also note that it will infuse the oil, so it likely gets more impactful if it sits.
• Ground Black Pepper- for obvious reasons.
• Olive Oil– Depending on how you are serving it will also depend on how much oil you’ll use, but do not skimp on the cheap stuff. Get a good quality oil!
• Red Wine Vinegar– I like using a basic red wine vinegar, you can also substitute white, sherry, champagne, white wine vinegar any other type of vinegar that strikes your fancy.
• Coarse Kosher Salt– Salt is essential to amp up the natural flavors and help perserve the sauce if you plan to make it ahead of time or save the leftovers.

Variations

Like so many other recipes, there is no perfect chimichurri, but there are thousands of really good ones- just make something that YOU like!

How to Make Chimichurri Sauce

Old school purists will tell you with a mortar and pestle, but new school folks like myself will tell you a mini food processor is the way to go. 

1. Add the parsley and cilantro to a small food processor, pulse until coarsely chopped. The goal is for it to still be leafy and not turn into a paste. Remove using a spatula to a small mixing bowl and set aside.
2. Repeat with the garlic until minced and add to the herb mixture. Garlic can also be hand minced or grated.
3. Stir the olive oil, red wine vinegar, red pepper flakes, salt and black pepper.
4. Cover and allow the flavors to marry, storing at room temperature.

Can I make chimichurri without a food processor?

Your arms are about to get a fabulous workout! Just mince all the ingredients as small as you can. Traditionally speaking, it was made with a mortar and pestle, much like pesto sauce.

Storage & Freezing

Make Ahead

This chimichurri sauce recipe can be made ahead of time up to a few days ahead of time, but I prefer to not make it more than one day ahead of when I plan to use it. The greens start to lose their vibrancy. Store it in an airtight container at room temperature and stir well before using.

Can you freeze chimichurri sauce?

You can freeze it in an airtight container for up to 4 months. Plastic airtight bags also work well. It can even be made into single servings by freezing it in an ice cube tray, then popping them out into an airtight bag.

Can chimichurri sauce go bad?

It sure can. Olive oil can go rancid, as can the fresh ingredients in the sauce. Since this is homemade and doesn’t have any preservatives other than natural salt, it will keep in a refrigerated environment for up to 1 week. 

Recipes that Use Chimichurri

This piquant multipurpose sauce can be added to literally anything that needs a little flavor boost from burgers to scrambled eggs and everything between. Here are a few of our favorites.

Easy Chimichurri Sauce Recipe

5 from 6 votes

Authentic Chimichurri Sauce is easy to make and doubles as a marinade and sauce. Traditional chimichurri ingredients will flavor any dish!

Prep Time: 10 minutes mins

Total Time: 10 minutes mins

Servings: 2 cups

Print Recipe Pin Recipe Save Saved! Rate this Recipe

Equipment

• Garlic press
• Small Food Processor

Ingredients

• 2 cups flat leaf parsley , leaves and small stems, packed
• 3/4 cup cilantro ,packed
• 4 cloves fresh garlic , coarsely chopped
• 1/2-3/4 cup extra virgin olive oil , start with less and add more if needed
• 1 tablespoon red wine vinegar
• 1 teaspoon red pepper flakes
• 1 teaspoon coarse kosher salt
• 1/2 teaspoon ground black pepper

Instructions

• Add the parsley and cilantro to a small food processor, pulse until coarsely chopped. Remove using a spatula to a small mixing bowl and set aside.
• Repeat with the garlic until minced and add to the herb mixture.
• Stir the olive oil, red wine vinegar, red pepper flakes, salt and black pepper.
• Cover and allow the flavors to marry until you are ready to use it in your favorite recipes.
• If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Video

Nutrition

Calories: 506 kcal, Carbohydrates: 5 g, Protein: 2 g, Fat: 54 g, Saturated Fat: 7 g, Sodium: 619 mg, Potassium: 363 mg, Fiber: 2 g, Vitamin A: 5460 IU, Vitamin C: 82 mg, Calcium: 83 mg, Iron: 4.1 mg

Author: Chef Jessica Anne

Calories: 506

Course: Condiment

Cuisine: Spanish

Keyword: chimichurri recipe, chimichurri sauce

Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!